Black Pepper Honey Steak Recipes

SIZZLING BLACK PEPPER STEAK

Sizzling Black Pepper Steak image

This is a close copycat of the Black Pepper Steak at Pepper Lunch. You really have to use the 3 tsp of cracked black pepper to approximate the taste but feel free to use 1-2 tsp if you serve this to children.

Provided by Sueisabel

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

40 ml honey
40 ml soy sauce
40 ml oyster sauce
500 g steak, sukiyaki cut
1/4 teaspoon garlic powder
3 teaspoons cracked black pepper
2 tablespoons butter
cooked rice
2 garlic cloves, minced
1/2 small onion, minced
300 g corn kernels
1 tablespoon butter
green onion (to garnish)

Steps:

Cook the rice.
Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak.
Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick.
Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan.
Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions.
Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.

Nutrition Facts : Calories 508.8, Fat 33.2, SaturatedFat 15, Cholesterol 107.9, Sodium 1145.7, Carbohydrate 28.2, Fiber 2.5, Sugar 8.7, Protein 26.9

BLACK PEPPER BEEF AND CABBAGE STIR-FRY

Black Pepper Beef and Cabbage Stir-Fry image

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don't be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Provided by Sue Li

Categories dinner, quick, weeknight, steaks and chops, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 teaspoons light brown sugar
1 teaspoon cornstarch
Kosher salt
3/4 pound sirloin steak, thinly sliced crosswise
3 tablespoons sunflower oil or other neutral oil
2 tablespoons soy sauce
1/2 head small green cabbage (about 8 ounces), thinly sliced
1 tablespoon sherry vinegar
1 tablespoon toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving

Steps:

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

HONEY AND BLACK PEPPER STEAK

Honey and Black Pepper Steak image

Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.

Provided by JustJanS

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

40 ml oil
500 g round steaks, cut into thin strips
1 onion, sliced into wedges
300 g sugar snap peas
40 ml honey
40 ml soy sauce
40 ml oyster sauce
1 teaspoon of freshly cracked black pepper (the original recipe called for 3 but we found it too peppery)

Steps:

Heat a wok until very hot, then add half the oil, swirling to coat.
Fry the beef in batches for about 3 minutes each batch or until browned.
Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
Remove.
Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
Serve at once over rice.

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